The Best Soft Sourdough Pretzels Recipe for your Family
There is something so comforting about pulling a tray of warm, golden brown sourdough pretzels from the oven. These soft sourdough pretzels have that classic chewy crust, buttery soft texture, and deep flavor that only long fermented sourdough can give. The best part? This sourdough pretzel recipe is incredibly easy to make with simple pantry staples and an active starter.
Whether you are making them for game day, after-school snacks, or a cozy family movie night, these homemade pretzels are always a huge hit. I especially love using the overnight method because it lets the dough slowly develop flavor while resting in the fridge, making the next day even easier.
If this is your first time making homemade sourdough pretzels, don’t worry. I’ll walk you through every step so you can make the best pretzel recipe right in your own kitchen.
Why You’ll ♡ This Sourdough Pretzel Recipe
- Easy overnight dough for flexible baking
- Soft sourdough pretzels with a chewy texture
- Made with basic ingredients
- No commercial yeast needed
- Great way to use your active sourdough starter
- Delicious with coarse salt, cinnamon sugar, or beer cheese
- Freezer-friendly for meal prep
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Tips for the Best Pretzel Recipe
- Use an active starter for the best dough rise.
- If the dough feels dry, add a tablespoon of cool water at a time.
- Bread flour creates a chewier crust than purpose flour.
- Don’t skip the baking soda bath — it’s essential for traditional pretzels.
- For easier shaping, let the dough rest for 5–10 minutes if it keeps shrinking back.
- Line your baking sheet with parchment paper to prevent sticking.
- A kitchen scale helps ensure equal pieces for even baking.
Frequently Asked Questions
The baking soda bath creates the chewy crust and deep golden brown color associated with traditional pretzels.
Yes, but the pretzels may not rise as much unless you add active dry yeast or commercial yeast.
Yes. Use the dough cycle to mix and knead the sourdough pretzel dough before shaping.
Too much flour can create a stiff dough. Use a kitchen scale for accurate measurements.
Yes. After shaping, freeze on a baking tray until solid, then transfer to a freezer bag. Boil and bake when ready to use.
What Makes Sourdough Pretzels So Good?
Traditional pretzels get their signature chewy crust from a baking soda bath before baking. This quick water bath gelatinizes the outside of the dough and helps create that deep golden brown crust everyone loves.
The sourdough version adds even more flavor thanks to the bulk fermentation process. The dough slowly ferments at room temperature and in the refrigerator overnight, creating soft sourdough pretzels with a rich flavor and soft interior.
Ingredients for Homemade Sourdough Pretzels
Pretzel Dough
- 3 ¾ cups (450g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (227g) active sourdough starter (100% hydration)
- ¾ cup (180g) warm water
- 2 tablespoons melted butter
Baking Soda Bath
- 10 cups water
- ⅔ cup baking soda
Topping
- 1 egg for egg wash, optional
- Coarse salt or pretzel salt
Ingredient Notes
Active Starter
For the best rise, use an active starter that is bubbly and recently fed. A healthy sourdough starter helps create fluffy, soft sourdough pretzels without using active dry yeast or commercial yeast.
All-Purpose Flour vs Bread Flour
This recipe uses all-purpose flour, but bread flour also works beautifully and creates an even chewier crust. If you prefer a more traditional German style pretzels texture, bread flour is a great option.
Melted Butter
The melted butter gives the sourdough pretzel dough a rich flavor and soft texture.
How to Make Soft Sourdough Pretzels
1. Mix the Dough
In the bowl of a stand mixer, combine the flour, salt, and sugar. Add the active sourdough starter, warm water, and melted butter.
Mix on low speed using the dough hook attachment until a shaggy dough forms. Continue kneading for 8–10 minutes until the dough becomes smooth and slightly tacky.
If mixing by hand, knead on a lightly floured work surface until the dough forms a soft dough ball.
2. Bulk Fermentation
Place the dough ball into a lightly greased bowl and cover with plastic wrap or a damp kitchen towel.
Allow the dough rise at room temperature for 4–6 hours in a warm spot until puffy.
For the overnight method, let the dough rest at room temperature for about 2 hours, then transfer it to the refrigerator overnight. The next day, the dough will be easier to shape and have even more sourdough flavor.
3. Shape the Pretzels
Turn the sourdough pretzel dough onto an un-floured work surface or lightly floured surface.
Divide the dough into 8 equal pieces. Roll each piece of dough into a long rope about 20 inches long.
To make the classic pretzel shape:
- Form the rope into a large U shape.
- Twist the ends together twice.
- Fold the twisted ends down onto the bottom of the pretzel.
Place the shaped pretzels onto a parchment paper lined baking tray or baking sheet.
4. Final Proof
Cover the shaped pretzels with a kitchen towel and let them rest for 30–45 minutes until slightly puffy.
This final proof helps create a softer interior while keeping the chewy crust.
5. Prepare the Baking Soda Bath
Preheat the oven to 425 degrees F.
In a large pot, bring 10 cups of boiling water to a gentle boil. Carefully add the baking soda to create the baking soda bath.
Using a slotted spoon, lower each pretzel into the pot of water for 20–30 seconds. This water bath is what gives baked pretzels their iconic chewy texture and deep color.
Transfer the pretzels back onto the parchment paper lined baking sheet.
6. Add Toppings and Bake
Brush each pretzel with egg wash for extra shine and color. Sprinkle generously with coarse salt or pretzel salt.
Bake for 12–15 minutes until deeply golden brown.
Allow the warm pretzels to cool slightly before serving.
Tools you may need
Make the perfect sourdough pretzels with these must-have tools:
- Stand Mixer for Easy Kneading
- Baking Sheet for Perfect Baking
- Dough Scraper for Handling Dough
- Coarse Pretzel Salt for Authentic Flavor
Cinnamon Sugar Sourdough Pretzels
Want a sweet version? Skip the coarse salt and brush the warm pretzels with melted butter after baking. Toss them in cinnamon sugar for a delicious homemade treat.
You can even drizzle them with maple syrup glaze for dessert-style sourdough soft pretzels.
Sourdough Pretzel Bites Variation
Instead of making the classic pretzel shape, cut the dough into bite-sized pieces before the baking soda bath.
These sourdough pretzel bites make the perfect snack or appetizer for game day.
You can also make sourdough discard pretzel bites using leftover starter discard and a bit of commercial yeast for a faster rise.
How to Store Homemade Pretzels
Store leftover baked pretzels in an airtight container at room temperature for up to 3 days.
For longer storage, place cooled pretzels in a freezer bag and freeze for up to 2 months.
To reheat:
- Warm in a 350 degree F oven for 5–7 minutes
- Or microwave briefly for a softer texture
What to Serve with Sourdough Pretzels
These homemade sourdough pretzels pair perfectly with:
- Mustard
- Spinach dip
- Soup
- Chili
- Homemade cheese sauce
They are also delicious alongside other sourdough recipes and make a fun addition to charcuterie boards.
Sourdough Pretzel Recipe ♡
Soft Sourdough Pretzels
Equipment
- Harvest Grain Mill – White
- Artiste
- Celtic Sea Salt, Fine Ground
Ingredients
- 3 ¾ cups 450g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup 227g active sourdough starter (100% hydration)
- ¾ cup 180g warm water
- 2 tablespoons butter melted
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg for egg wash, optional
- Coarse salt
Instructions
1. Mix the Dough
- In a large bowl or stand mixer, combine flour, salt, and sugar. Add the active sourdough starter, warm water, and melted butter. Mix until a shaggy dough forms. Knead for 8–10 minutes until the dough is smooth and slightly tacky.
2. Bulk Ferment
- Cover and let the dough rise at room temperature for 4–6 hours, or until puffy. If making overnight, let it bulk ferment for about 2 hours at room temp, then refrigerate overnight (8–12 hours).
3. Shape the Pretzels
- Turn the dough onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into pretzels.
4. Second Rise
- Place shaped pretzels on a parchment-lined baking sheet. Cover and let rise for 30–45 minutes until slightly puffy.
5. Baking Soda Bath
- Preheat oven to 425°F (218°C). In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda. Boil each pretzel for 20–30 seconds, then transfer back to the baking sheet.
6. Bake
- Brush with egg wash (optional) and sprinkle with coarse salt. Bake for 12–15 minutes, or until deep golden brown.
Notes
This soft sourdough pretzel recipe is one of my favorite ways to use an active sourdough starter. The overnight fermentation creates incredible flavor while keeping the process simple and manageable.
Once you make these homemade pretzels for the first time, you’ll want to keep a batch of sourdough pretzel dough in your fridge all the time. They are soft, chewy, buttery, and absolutely irresistible fresh from the oven.
We love pretzels, but I haven’t mastered sourdough pretzels, yet. This doesn’t look as intimidating as some I’ve seen. Thanks for sharing this. I’m going to try them!
This recipe looks so delicious!! I printed it out and cannot wait to try it. Thanks so much for sharing!!
Great Idea ! My kids love pretzels and I never tried making them. I’ll keep that in mind and save !